The Vanilla Wafer Cake is a Southern classic that defies traditional baking logic. By replacing flour with crushed cookies, you create a dessert with an unmatched density and a deep, toasted vanilla flavor. It is the ultimate “heirloom” cake for holidays and church suppers.
The Architecture
- The Base: 1 box (approx. 12 oz) Vanilla Wafers, crushed into fine sand.
- The Fats: 1 cup unsalted butter and 6 large eggs.
- The Inclusions: 1 cup shredded coconut and 1 cup chopped pecans.
- The Hydration: 2 cups sugar and 1/2 cup whole milk.
Step-by-Step Instructions
1. Cookie “Flour” Preparation
Pulse the vanilla wafers in a food processor until they reach a fine, sandy texture. Uniformity is critical here to ensure the cake sets properly. Mix these crumbs with your coconut and pecans to ensure the inclusions don’t sink to the bottom of the pan during the bake.
2. The Emulsion Stage
Cream the butter and sugar for 5 minutes until very fluffy. Incorporate the 6 eggs one at a time. This high egg count provides the structural matrix and the “rise” that usually comes from flour and leavening agents. Fold in the cookie mixture and milk on low speed until just combined.
3. The Slow-Bake Protocol
Pour the thick batter into a greased Bundt pan. Bake at a lower temperature of 325°F (165°C) for 70-80 minutes. The lower heat prevents the high-sugar batter from caramelizing too quickly on the outside while the dense center finishes cooking. Cool completely before slicing to allow the crumb to set.